| 摘要 |
<p>The production of wine flavored with quince-apple comprises forming a base wine from a must made from overripe grape, inoculating the must with a known sort of yeast, fermenting the must by a reductive process until the end of the fretting, decanting the must in secondary fermentation and adding a chopped quince-apple and a known pectin-decomposing enzyme. The wine is decanted from the quince-apple bed after the end of fermentation and treated in accordance with the rules of wine making. The production of wine flavored with quince-apple comprises forming a base wine from a must made from overripe grape, inoculating the must with a known sort of yeast, fermenting the must by a reductive process until the end of the fretting, decanting the must in secondary fermentation and adding a chopped quince-apple and a known pectin-decomposing enzyme. The wine is decanted from the quince-apple bed after the end of fermentation and treated in accordance with the rules of wine making. The alcohol content is increased by adding alcohol allowed by the Law on wine and/or is optionally sweetened by adding sugar allowed by the Law on wine, then the received wine is treated according to a known process of wine treatment, and bottled or brought to other form suitable for storing.</p> |
